White Tea Poached Salmon

• 1 tablespoon white tea leaves (or 4 teabags, standard size)
• 2 cups water, divided
• 2 tablespoons water, divided
• 4 garlic cloves, crushed
• 4 slices fresh gingerroot, 1/2-inch-thick
• 1 lemon, thinly sliced
• 2 tablespoons tamari
• 1 tablespoon mirin
• 1 teaspoon arrowroot
• 1 tablespoon canola oil
• 4 salmon fillets, without skin (6 oz each)
• sea salt, to taste
• ground pepper, to taste
• 1 teaspoon toasted sesame oil, for drizzling
• 1/4 cup chopped scallion

1. Place tea bags in a teapot or glass container. Bring 2 cups water to a boil. Remove from heat and let cool for 2 or 3 minutes. Pour hot water over tea bags and steep tea for 1 minute. Remove tea bags from water.
2. Add garlic, ginger, lemon, tamari and mirin to tea and set aside.
3. In a small bowl, dissolve arrowroot powder in 2 tablespoons water. Set aside.
4. In a large skillet, heat canola oil over medium heat. Add salmon to pan and sear for 2 minutes, until browned.
5. Flip salmon and add tea mixture to skillet. Bring to a boil.
6. Reduce heat, cover, and simmer gently for 8 to 10 minutes, until center of salmon is opaque and just flakes easily.
7. Remove salmon to a plate, season lightly with salt and pepper and tent with foil to keep warm.
8. Add dissolved arrowroot to poaching liquid and bring to a boil, stirring constantly, until slightly thickened, 1 to 2 minutes. Strain liquid into a small bowl.
9. Drizzle strained liquid and sesame oil over salmon and garnish with scallions.

white tea, water, water, garlic, gingerroot, lemon, tamari, mirin, arrowroot, canola oil, salmon, salt, ground pepper, sesame oil, scallion

Taken from www.food.com/recipe/white-tea-poached-salmon-210580 (may not work)